Mexican Cornbread
Mexican Cornbread is an moderately easy dinner. Made with 1 c. yellow cornmeal, 1 c. milk, 3/4 tsp. salt, 1 (no. 303) can cream-style corn and 2 eggs, well beaten, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
🔗 Recipe adapted from RecipeNLG-Full
Mix cornmeal, milk, salt, corn, eggs, soda and bacon drippings; set aside.
Saute ground beef; drain and set aside.
Prepare and set aside onion, cheese and jalapeño peppers.
Grease skillet. Heat, sprinkle with a thin layer of cornmeal and let brown slightly.
Pour half of batter in skillet, then sprinkle evenly one at a time, meat, onion, peppers and cheese.
Top with remaining batter.
Bake 45 minutes in 350° oven.
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